Well, it wasn't exactly smoked but it was done on the smoker and had a nice smokey flavor so maybe it will qualify. Started with a 14lb slab and ended up with several nice steaks. Soaked/cooked in a homemade concoction of so many ingredients I can't remember them all....some Worst. Sauce, Rum, paprika, and many many other things. Absolutely an interesting method and one I never would have tried on my own. I have faith in my buddy Doug and once again it came out tasting GREAT!!
Ribeye Loin on the 4th
- Thread starter ezmoney
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 51
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
